Sautéed chicken with green chiles, black beans, and shredded Mexican cheese, rolled into flour tortillas, smothered in red enchilada sauce, and baked until bubbling. Tex-Mex weeknight comfort.
Yield
8 enchiladas
Prep
15 min
Bake
20 min
Oven
350°F
Method
Preheat the oven to 350°F. Have your enchilada sauce ready and warm — homemade or a good-quality jarred one.
Heat the oil in a large sauté pan over medium-high. Add the diced onion and cook 3 minutes, stirring now and then.
Add the diced chicken and the can of green chiles. Season generously with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is just cooked through.
Stir in the black beans until everything is evenly mixed. Pull the pan off the heat.
Set up an assembly line: tortillas, sauce, chicken filling, cheese, plus a greased 9×13 baking dish.
Lay a tortilla flat. Spread 2 tablespoons of sauce across it, then add a generous line of filling down the centre and top with about ⅓ cup of cheese. Roll it up and place seam-side down in the baking dish. Repeat with the rest.
Pour any remaining sauce evenly over the rolled enchiladas, then scatter any leftover cheese on top.
Bake uncovered for 20 minutes, until the sauce is bubbling and the tortilla edges have crisped slightly.
Serve immediately, hot and melty, with all the toppings you like.